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5 from 3 votes

Fish Stew

Garnished with fresh chopped parsley and served with crusty bread, this tasty Fish Stew is a delicious comfort food to enjoy anytime.
Prep Time15 minutes
Cook Time40 minutes
Passive Time0 minutes
Total Time55 minutes
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: International
Keyword Comfort Food, Dairy Free, Fish & Seafood, Gluten Free, Light Meal, Low Sodium/No Sodium, One Pot Meals, Weeknight Recipes

Ingredients

  • 3 tbsp. olive oil (substitute canola oil) tips & tricks
  • 1 cup yellow onions, finely chopped
  • 1/2 cup celery, diced tips & tricks
  • ground Himalayan pink salt, to taste and divided
  • freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
  • 1/2 cup red peppers, diced
  • 1/2 cup yellow peppers, diced
  • 3 large cloves garlic, pressed
  • 1 tbsp. tomato paste tips & tricks
  • 1 can (14 oz.) diced tomatoes
  • 1 tbsp. fresh thyme, chopped (substitute 1 tsp. dried thyme) tips & tricks
  • 1/2 tbsp. smoked paprika
  • 1/4 tsp. red pepper flakes
  • 1 cup (8 oz.) clam juice
  • 1 cup low-sodium chicken broth (substitute vegetable broth)
  • 1/2 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
  • 1 tbsp. capers, rinsed
  • 1 1/2 lbs. skinless, boneless white fish fillets (such as red snapper, cod, halibut, sea bass, etc), pat dry and cut into 1-inch pieces
  • 1/4 cup fresh chopped parsley, for garnish tips & tricks

Directions

  • In a large saucepan over medium heat, add oil and when hot, add onions and celery; season with salt and pepper and sauté for 4 minutes.
  • Add red and yellow peppers; cook for 3 minutes.
  • Add garlic and sauté for 1 minute. Add tomato paste and stir well, coating the vegetables. Add diced tomatoes, thyme, smoked paprika and red pepper flakes; stir and simmer for 1 minute.
  • Pour in clam juice, broth and white wine. Stir, increase the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes.
  • Meanwhile pat dry the fish pieces and season generously on one side with salt and pepper; set aside.
  • When 20 minutes is up, add capers and stir before adding the fish pieces. Spoon the broth over to keep it moist making sure they’re all well covered; simmer for 5 minutes.
  • Remove the saucepan from the heat and cover with the lid for 3 minutes before serving.
  • Garnish with chopped parsley and serve with crusty bread.